Double-Berry White Chocolate Crumble Bars

 


Ingredients

Cookie Base and Topping

  • 1
    pouch (17.5 oz) Betty Crocker™ sugar cookie mix
  • 1/2
    cup cold butter, cut into pieces

Filling

  • 1 1/2
    cups fresh blueberries, from 2 (6-oz) containers
  • 1 1/2
    cups fresh raspberries, from 2 (6-oz) containers
  • 1/3
    cup sugar
  • 3
    tablespoons cornstarch

Topping

  • 1/4
    cup white vanilla baking chips

  • Steps

1 Heat oven to 375°F. Spray 9-inch square pan with cooking spray.

2 In large bowl, place cookie mix. Cut in butter, using pastry blender or fork, until mixture is crumbly (do not overmix). Reserve 1 cup cookie mixture for topping; set aside. Press remaining mixture in bottom of pan. Bake 10 minutes.
3 In medium bowl, mix Filling ingredients. Spread mixture evenly over partially baked crust. Sprinkle reserved cookie mixture over filling.


4 Bake 32 to 36 minutes or until top is light golden brown and bubbling along edges. Cool 30 minutes.

5 In small microwavable bowl, microwave white vanilla baking chips uncovered on High 30 to 45 seconds or until chips can be stirred smooth. Spoon melted chips into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag. Squeeze bag to pipe over top of bar. Cool completely, about 1 1/2 hours. Cut into 4 rows by 4 rows. Cover and refrigerate any remaining bars.





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